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Veal Cutlets

Breaded veal cutlets fried in butter and lard, served with a lemon‑flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Add veal slices to a frying pan and cover with boiling water.

  2. Cover the pan and simmer for 10 minutes.

  3. Remove the veal and drain well.

Coat and fry

  1. Dip each piece in the beaten egg yolk mixed with pepper, salt, lemon peel, and nutmeg.

  2. Coat the veal in grated bread.

  3. Fry the coated veal in a mixture of butter and lard until cooked.

  4. Remove the veal from the pan and pour out most of the fat.

Make the gravy and serve

  1. Add hot water and thicken with flour.

  2. Season the gravy with lemon juice.

  3. Pour the gravy over the veal.

  4. Garnish with sliced lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Forms the main body of the dish, cooked through by simmering and then frying.
Egg yolk
Binds the seasonings and grated bread so the coating adheres to the veal.
Grated bread
Forms a crisp, golden coating that browns when fried.
Butter
Adds richness and helps the coating brown during frying.
Flour
Thickens the hot water into a gravy.
Lemon juice
Adds acidity that brightens the flavour of the gravy.

The step that matters

Drain the veal well after simmering. Excess water left on the veal dilutes the beaten egg yolk and stops the grated bread from adhering, so the coating can slip off or fry unevenly in the hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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